A tasty kabab for vegetarians

This is an easy to prepare finger food for your weekend party, sent to us by Ashis Rout, Executive Chef, Courtyard by Marriott, Gurgaon.

Rajmah kabab

Ingredients

400 gm kidney beans             

100 gm refined oil   

10 gm turmeric       

50 gm ginger paste        

50 gm garlic paste         

2 gm cinnamon powder     

5 gm cardamom powder     

1 gm saffron               

30 gm red chilli powder             

Salt  to taste

5gm sandalwood powder    

5gm bay leaf

Method

Soak the kidney beans for about two hours. Add water in sufficient amount plus bay leaf, ginger and garlic paste, turmeric, saffron, red chilli powder and salt. Simmer until the beans become completely tender.

Drain the water and use a mixer for mincing, two-three times to get a fine paste of the beans.

Mix it with hand properly and put the powder of the rest of the spices like sandal powder, cinnamon powder and cardamom powder, etc. Prepare patties according to your choice and shallow fry them with very small amount of refined oil or pure ghee. Serve hot. 

Ashis Rout has been the Executive Chef, Courtyard by Marriott, Gurgaon, since December 2012. He believes that culinary art is all about bringing freshness to every preparation. Earlier he served as an Executive Chef at Ananda in The Himalayas and as Senior Sous Chef for ISTA Hotel, Bangalore.

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